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Ingredients
  • subheading: Gazpacho:
  • ¼ cup minced shallot
  • 1 clove garlic, smashed, peeled, and minced
  • 3 tablespoons sherry vinegar
  • Pinch sea salt, plus ½ teaspoon, divided
  • 2 ½ pounds cored, roughly chopped yellow tomatoes (tomatoes of any color can be substituted)
  • 2 cups peeled, chopped cucumbers (about 3 to 4 small)
  • 1 cup seeded, chopped yellow bell pepper (about 1 to 2 peppers)
  • ⅓ cup extra virgin olive oil
  • subheading: To Serve:
  • Extra virgin olive oil for drizzling
  • ¼ cup sliced cherry tomatoes
  • ¼ cup sliced cucumbers
  • 2 tablespoons minced parsley leaves
Steps
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